Christmas Cookies
- Details
| 1 cup | water | |
| 1 tsp | baking soda | |
| 1 cup | sugar | |
| 1 tsp | salt | |
| 1 cup | brown sugar | |
| 4 | large eggs | |
| 1 cup | nuts | |
| 2 cups | dried fruit | |
| lemon juice | ||
| 1 bottle | Jose Cuervo Tequilla |
Sample the Cuervo to check quality. Take a large bowl, check the Cuervo again, to be sure it is of the highest quality, pour one level cup and drink.
Turn on the electric mixer...Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar...Beat again. At this point it's best to make sure the Cuervo is still OK, try another cup ... just in case.
Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit, Pick the frigging fruit off floor... Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something. Who giveshz a sheet. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven.
Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.
CHERRY MISTMAS
Greg's Meatloaf
- Details
| 1 1/2 lbs | lean ground beef | |
| 1 | 5 1/2 oz can of tomato paste | |
| 3/4 cup | Italian bread crumbs (bread crumbs seasoned with basil, oregano and parmesan cheese) | |
| 1 | egg | |
| 1 | medium-sized onion, chopped | |
| 3-4 cloves | chopped garlic |
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ground beef, tomato paste, bread crumbs, egg, chopped onion and garlic. Mix thoroughly. Press into 8x4 inch loaf pan.
- Bake for 1 hour, or until meat is no longer pink and juices run clear. Drain. Let stand 5 minutes before serving.
Variations:
- To add a bit of heat, add 3-4 minced green chilis.
Bacon Cheeseburger Upside Down Pizza
- Details
| 8 slices | bacon | |
| 1 lb | ground beef | |
| 1 | onion, chopped | |
| 2 | green bell pepper, chopped | |
| 1 1/2 cups | pizza sauce | |
| 3 | roma (plum) tomatoes, chopped | |
| 4 oz | shredded Cheddar cheese | |
| 2 | eggs | |
| 1 cup | milk | |
| 1 tbsp | vegetable oil | |
| 1 cup | all-purpose flour | |
| 1/4 tsp | salt |
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Crumble and set aside 2 slices. Crumble remaining 6 slices.
- Preheat oven to 400 degrees F (200 degrees C).
- In a large saucepan over medium-high heat, saute the beef, onion and bell pepper until beef is browned. Drain, and stir in the 6 slices crumbled bacon and pizza sauce. Spoon mixture into an ungreased 9x13 inch pan. Sprinkle with tomatoes and top with the cheese.
- In a medium bowl, beat the eggs slightly. Mix in milk and oil, then add the flour and salt. Beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining bacon.
- Bake in preheated oven for 20 to 30 minutes, or until topping is lightly puffed and deep, golden brown.
Grandma Andretti’s Pasta Sauce
- Details
This recipe comes from race driver Mario Andretti's grandmother.
| 1 | large onion | |
| 3 tbsp | butter | |
| 1/4 cup | water | |
| 2 lb | stewing beef, cubed | |
| 1 tsp | Accent | |
| 1 | 8oz can tomato sauce | |
| 1 bag | Spatini gravy powder | |
| 2 tbsp | chopped fresh Italian parsley or marjoram or thyme | |
| 4 cloves | garlic |
- Over a medium-high heat sauté the onions in butter until nicely browned. When they are an even rich golden brown color pour in the water.
- Season the meat with salt, pepper, and Accent. Place the meat in the pot with the onions. Turn the heat down to medium. Slowly simmer the meat until the water disappears then continue cooking as it begins to fry and brown. Continue until each piece is browned completely.
- Stir the Spatini gravy powder into the tomato sauce, slowly add 2 cups of water and mix thoroughly. Gradually add this mixture to the beef cubes. Immediately turn the heat down to a simmer. Add the fresh herbs and stir for a few minutes. Simmer for an hour and a half or until the meat is tender. Stir frequently to prevent sticking. Add additional water if it becomes too thick. Serve over pasta or gnocchi.
Chicken a la Jackie
- Details
| 4 | Chicken breasts | |
| 2/3 lb | Sliced mushrooms | |
| 2/3 cup | Diced onion | |
| 2 cups | Whipping cream | |
| 1/3 cup | Sherry | |
| Butter |
- Roast chicken breasts until partially done.
- Let cool and tear apart
- Saute the chicken in butter until browned
- Saute the onions and mushrooms in butter until browned
- Mix the browned chicken, onions and mushrooms with the whipping cream and sherry in a casserole dish
- Refrigerate overnight
- Heat at 325° for 1 hr and serve
Makes 4 servings
Variations
- When adding the ingredients to the casserole dish add 1 tbsp of dijon mustard.
- Puree 2-3 tbsp of the sauted mushrooms before adding to the casserole dish.
- For a lower fat version substitute half and half for the whipping cream.